* 3/4 cup (170g) butter * 1/2 cup (100g) brown sugar * 3/4 cup (150g) white sugar * 2 eggs * 2 tsp vanilla * 2 1/2 cups (312.50g) preferred baking flour * *If using gluten free flour, add 1/2 tsp xanthan gum* * 1 cup (120g) almond flour * 3-4 tbsp blue matcha (alternative name: butterfly pea plant powder) * 1 tsp baking soda * 1 tsp baking powder * 1/4 tsp salt * 1 cut-up white chocolate bar * *I used 1 1/2 cup (175g) of a cut-up Milky Bar*
Directions
1. Preheat oven to 350°F (180°C) 2. In a large bowl, mix together 3/4 cup (170g) butter, 1/2 cup (100g) brown sugar, 3/4 cup (150g) white sugar, and 2 tsp vanilla 3. Whisk in 2 eggs until mixture is light and fluffy 4. Stir in until fully combined 2 1/2 cups (312.50g) baking flour, and 1 cup (120g) almond flour, 3-4 tbsp blue matcha (alternative name: butterfly pea plant powder), 1 tsp baking soda, and 1 tsp baking powder, pinch of salt 5. Fold in the cut-up chocolate pieces (around 1 1/2 cups (175g) 6. Fold in 1 cup (~175g) cut-up white chocolate pieces 7. Line a baking pan with either parchment paper – OR – cooking spray 8. Place golf ball sized portions of dough evenly on baking pan 9. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes 10. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol. 11. Enjoy!
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[Recipe Link](https://www.sarahfreia.com/blog/gluten-free-matcha-chocolate-chip-cookie-recipe-t4s2x) (+ extra photos)
Ingredients
* 3/4 cup (170g) butter
* 1/2 cup (100g) brown sugar
* 3/4 cup (150g) white sugar
* 2 eggs
* 2 tsp vanilla
* 2 1/2 cups (312.50g) preferred baking flour
* *If using gluten free flour, add 1/2 tsp xanthan gum*
* 1 cup (120g) almond flour
* 3-4 tbsp blue matcha (alternative name: butterfly pea plant powder)
* 1 tsp baking soda
* 1 tsp baking powder
* 1/4 tsp salt
* 1 cut-up white chocolate bar
* *I used 1 1/2 cup (175g) of a cut-up Milky Bar*
Directions
1. Preheat oven to 350°F (180°C)
2. In a large bowl, mix together 3/4 cup (170g) butter, 1/2 cup (100g) brown sugar, 3/4 cup (150g) white sugar, and 2 tsp vanilla
3. Whisk in 2 eggs until mixture is light and fluffy
4. Stir in until fully combined 2 1/2 cups (312.50g) baking flour, and 1 cup (120g) almond flour, 3-4 tbsp blue matcha (alternative name: butterfly pea plant powder), 1 tsp baking soda, and 1 tsp baking powder, pinch of salt
5. Fold in the cut-up chocolate pieces (around 1 1/2 cups (175g)
6. Fold in 1 cup (~175g) cut-up white chocolate pieces
7. Line a baking pan with either parchment paper – OR – cooking spray
8. Place golf ball sized portions of dough evenly on baking pan
9. Bake the cookies in the oven at 350°F (180°C) for 10-11 minutes
10. Allow the cookies to cool for a minimum of 15 minutes before stuffing your face… or don’t lol.
11. Enjoy!